Stuffed Zucchini Boats
These zucchini boats are stuffed with ratatouille and topped with almond “crumble” for an easy, vegan meal.
35 min
Easy
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Simple Tasty Recipes
Ingredients for 2 Servings
Time
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Method
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Heat olive oil in a small skillet. Stir in bread crumbs and remove from heat. Add almonds (or walnuts), toasted breadcrumbs and parsley; mix thoroughly and set aside.
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Preheat oven to 200ºc (400F) .
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Scoop out seeds and flesh from zucchini to create 1/4-inch-thick shell. Chop flesh, and set aside.
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Brush the zucchini halves with oil and sprinkle with a little salt. Place in a greased ovenproof dish, cut side down, and bake for 15 minutes.
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Heat oil in a large skillet over médium heat and add ginger, bell pepper, tomato, aubergine and the flesh of the zucchini and sauté for a few minutes, until the liquid evaporates.
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Fill each zucchini shell with ½ cup of stir fried vegetables. Sprinkle the topping over the zuchini boats and bake for 20 minutes.
Notes:
Bon appétit!
*To peel the tomato you can add it to a small bowl and cover it with boiling water.
Leave it in the water during a minute or so, then rinse it under cold water.
Lightly score it with a sharp knife lengthwise and the skin will come off easily.
*To peel the tomato you can add it to a small bowl and cover it with boiling water.
Leave it in the water during a minute or so, then rinse it under cold water.
Lightly score it with a sharp knife lengthwise and the skin will come off easily.
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